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Summer Bounty Ratatouille Recipe

The name says it all! Make use of your garden's surplus with this comforting dish. Pronounced ra-tuh-TOO-ee and originating from France’s Nice, ratatouille is a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. —Phyllis Jacques, Venice, Florida

TOTAL TIME: Prep: 20 min. + standing Cook: 1 hour.YIELD:13 servings

Summer Bounty Ratatouille Recipe

The name says it all! Make use of your garden's surplus with this comforting dish. Pronounced ra-tuh-TOO-ee and originating from France’s Nice, ratatouille is a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. —Phyllis Jacques, Venice, Florida

TOTAL TIME: Prep: 20 min. + standing Cook: 1 hour.YIELD:13 servings

Ingredients

1 large eggplant, peeled and cut into 1-inch cubes

1 teaspoon kosher salt

2 medium onions, peeled and chopped

2 medium sweet red peppers, cut into 1/2 inch strips

3 tablespoons olive oil

4 garlic cloves, minced

4 medium zucchini, quartered and cut into 1/2-inch slices

3 cans (14-1/2 ounces each) diced tomatoes, undrained

1-1/2 cups water

1/4 cup tomato paste

1 tablespoon herbes de Provence

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup chopped fresh basil

2 tablespoons minced fresh rosemary

2 tablespoons minced fresh parsley

2 French bread baguettes (10-1/2 ounces each), cubed and toasted

Directions

1.Place eggplant in a colander over a plate; sprinkle with kosher salt and toss. Let stand for 30 minutes. Rinse and drain well.

2. In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Stir in the zucchini, tomatoes, water, tomato paste, herbes de Provence, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40-45 minutes or until zucchini is tender. Stir in the basil, rosemary and parsley. Serve over baguette cubes.
Yield: 13 servings.